Farmer acceptance of introduced banana genotypes in Uganda

Five IITA hybrids (Bita-2, Bita-3, Pita-8, Pita-14, Pita 17), five FHIA hybrids (FHIA 01, FHIA 03, FHIA 17, FHIA 21 FHIA 23) and Yangambi KM5 , were planted on farmers' fields at 20 sites (with four replicates) representing various agro-ecological zones and cultures of Uganda, along with five AAA-EA cooking bananas as local checks. Their uses and acceptability were assessed using a participatory approach involving both farmers and the researchers. All the genotypes were tested for the uses of banana known to the farmers. Results indicated that the introduced genotypes were rated inferior to the AAA-EA cooking bananas when cooked. However, FHIA 17, FHIA 23 and FHIA 01 were, respectively rated acceptable as cooking bananas in the Northern, North-Eastern and Eastern parts of the country, which are largely non-traditional banana growing areas. The same cultivars were acceptable mainly as dessert but also as cooking bananas during food shortages in central and western parts, especially, in areas where the growing of traditional cultivars is progressively declining. There was little interest in the new bananas in western parts of the country. Major considerations for cooking qualities were taste, texture and appearance. Many of the hybrids had an astringent taste when cooked. Pita-14, Yangambi KM5 , FHIA 01 and FHIA 03 were classified as juice bananas. They all yielded higher quantities of juice whose brix content was in same range as that of AAA-EA mbidde cultivars. Pita-17 and FHIA 21 were classified as plantains at all the sites. The introduced genotypes, which are most popular with farmers, are FHIA 17, FHIA 23 for cooking and dessert while FHIA 01 and KM5 are popular as juice/brewing cultivars in areas where brewing is an important economic activity. Key Words: Acceptability, FHIA, introduced genotypes, Musa spp. RESUME Cinq hybrides d' IITA (Bita-2, Bita-3, Pita-8, Pita-14, Pita 17), de FHIA (FHIA 03, FHIA 17, FHIA 21, FHIA 23), Yangambi KM5 avec cinq varietes locales AAA-EA, etaient plantes dans de champs des fermiers en 20 endroits (avec quatre repetitions) representants plusieurs zones agro ecologiques et culturales de l'Ouganda. Leurs usages et acceptabilites etaient evalues dans une approche impliquant les fermiers et les chercheurs. Tous les genotypes etaient testes pour les usages de la banane connus par les fermiers. Les resultats ont indique les varietes introduites etaient classees inferieures au AAA-EA quand elles sont cuites. Cependant, FHIA17, FHIA23 et FHIA01 etaient classees acceptables comme banane a cuire au nord, nord-est et l'est du pays, traditionnellement ou la banane n'est pas cultivee. Ces varietes ont ete acceptees principalement comme dessert et comme banane a cuire seulement dans des conditions de carence alimentaire au centre et a l'ouest region de culture de la banane mais ou les varietes traditionnelles sont en diminution. Il y avait peu d'interet aux nouvelles varietes a l'ouest du pays. Les considerations majeures pour les qualites de cuisson etaient le gout, la texture et l'apparence. Nombreux hybrides cuits avaient un gout etrange. Pita-14, Yangambi KM5 , FHIA01 et FHIA03 etaient classes comme des bananes juteuses. Toutes ont produit des quantites des jus dont le contenu en brix etait de la meme gamme que les varietes AAA - EA mbidde . Pita-17 et FHIA 21 etaient classes comme plantain dans toutes les zones. Les plus populaires des genotypes introduits chez les fermiers etaient FHIA17, FHIA23 pour la cuisson et dessert alors que FHIA01 et KM5 etaient connues comme des varietes juteuses/brassage en des endroits ou le brassage de la biere est une activite economique importante. Mots Cles: Acceptation, FHIA, genotypes introduits, Musa spp. African Crop Science Journal Vol.12(1) 2004: 1-6